This light salad is a perfect complement to Grilled Lamb Kabobs.
| 1⁄2 | tbsp | extra virgin olive oil |
| 1⁄2 | small onion (finely chopped) | |
| 1⁄2 | c | wild rice |
| 3⁄4 | c | water |
| 1⁄4 | c | canned chickpeas (rinsed and drained) |
| 1⁄4 | c | chopped red bell pepper |
| 1⁄4 | c | chopped fresh cilantro or parsley |
| 1⁄4 | c | sliced medium scallions |
| Dressing | ||
|---|---|---|
| 1 1⁄2 | tbsp | fresh lemon juice |
| 1 1⁄2 | tbsp | Stonyfield Organic Fat Free Plain Yogurt |
| 1 | tsp | minced fresh ginger root |
| 1⁄2 | clove | garlic (crushed) |
| 1⁄2 | tsp | ground cumin |
Prepare rice according to directions on package.
In a large bowl, mix together the lemon juice, yogurt, oil, ginger root, garlic, cumin, coriander, and pepper to make the dressing.
Transfer the rice to a large serving bowl, and spoon the chickpeas, bell peppers, cilantro or parsley, and scallions and then add the dressing.
Toss together and serve.